Why you'll love it

This Cajun pasta is one of those dishes that seems like it would be super fancy and difficult but is actually so simple to make! To ensure we're delivering maximum deliciousness here, there's Cajun seasoning on the chicken itself as well as in the sauce. It's way better than you'd get at a restaurant and will definitely impress guests.

Spicy cream sauces are the best because the cream helps mellow things out, but you still get that crave-worthy zing and layers of flavor. If you've followed me for any amount of time, you know that our kitchen is a little obsessed with Cajun flavors. They're just so good!

Ingredients for it

Pasta - I chose shells since they're great little pockets to catch the sauce, but any shape will be fine that you have in stock in your pantry

Chicken - we're pan frying chicken breasts until golden and then cutting them into strips

Cajun seasoning - use your favorite brand, but make sure to go for a low or no-sodium variety

Garlic powder - to infuse more savory goodness

Flour - for dredging and thickening the sauce

Olive oil and butter - for frying

Garlic - add even more than called for if you're a big fan. I always use my garlic press to mince it (no need to peel the cloves).

Heavy cream - for that luxurious creamy sauce!

Lemon juice - a touch of acidity and brightness

Dijon mustard - to help build in even more savory flavor. Don't skip it! It doesn't make the sauce taste mustard-y, so don't worry about that.

Tomatoes - fresh tomato gives it a bit of extra color, flavor, and texture

Garnish - optional, but fresh basil, parsley, scallions, and freshly grated parmesan are all recommended for next-level tastiness

Pro tip

I mention this in the recipe itself since it's important, but many brands of Cajun seasoning contain a significant amount of salt. I used Tony Chachere's No Salt variety for this recipe instead.

If you need to use a regular variety of Cajun seasoning, I recommend reducing the quantity by about 50% so the overall dish isn't too salty. I like lots of Cajun seasoning in this recipe, so that's why I opt for the lower sodium one!

How to make Cajun chicken pasta

This is an overview, and full ingredients & instructions are in the recipe card below.

Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Season the chicken, then coat it in flour and pan fry in the oil and butter until it's nicely browned and cooked through. Transfer to a plate.

Make the sauce in the same skillet by adding the remaining butter, garlic, and flour to make a quick roux. Whisk in the cream, lemon juice, Dijon mustard, and Cajun seasoning. Stir in the fresh tomato, then cook until slightly thickened.

Stir in the basil and scallions if using. Toss with drained cooked pasta, and serve with chicken on top.

Tips for success

I don't recommend subbing the cream for something lower fat because the sauce may curdle (tomatoes and lemon juice are acidic) and it'll take longer for it to thicken up, so use your discretion if you want to make any swaps.

You don't need to add the fresh basil, parsley, or scallions, but basil especially takes this dish over the top, so I highly recommend it.

Chicken is cooked through when it's 165F in the thickest part. It can go from undercooked to overcooked in a hurry, so I always recommend using an instant read meat thermometer to test it. It takes like 2 seconds and has definitely made me a more confident cook!

What to serve with Cajun chicken pasta

A big slice of crusty bread or this Garlic Bread would be fantastic.

Try a side salad. If you want to go all-out on the zesty flavors, try this Cajun Panzanella Salad, or make a big Caesar salad with homemade Caesar Dressing.

If you're serving it in the summer, this Grilled Corn on the Cob is a great complement to it.

Creamy Cajun Chicken Pasta